Parmesan, Mushroom, and Spinach Gnocchi Soup
User Reviews
4.9
Parmesan, Mushroom, and Spinach Gnocchi Soup
Description
Parmesan, Mushroom, and Spinach Gnocchi Soup starts with sautéing onion and celery in olive oil and butter, followed by flour to create a light thickening. Garlic and cremini mushrooms are cooked until they release their juices, enriching the broth. Chicken broth and Italian seasoning are added along with potato gnocchi, which cooks until tender in the simmering soup. Heavy cream, baby spinach, and freshly grated Parmesan are stirred in last, melting into the broth to add creaminess and depth of flavor. The spinach wilts gently, and the broth thickens slightly for a rich consistency.
The soup highlights the soft, pillowy gnocchi alongside the earthiness of mushrooms and the slight bite of spinach. Parmesan imparts a nutty flavor that rounds out the dish. It is best served immediately while warm and can be topped with additional Parmesan if desired. This dish works well as a light lunch or starter at dinner.
The recipe suggests using shelf-stable gnocchi found in dry pasta aisles for convenience. No special storage or reheating tips are provided, but the soup can be gently reheated on stovetop to preserve the delicate ingredients.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 2 ticks celery chopped finely
- 1 tablespoon flour
- 3 cloves garlic minced
- 16 ounces cremini mushrooms sliced or chopped
- 4 cups chicken broth or veggie broth
- 1/4 teaspoon Italian seasoning
- 1 pound potato gnocchi uncooked
- 1 cup heavy cream aka whipping cream
- 2 cups baby spinach packed, fresh
- 1 cup Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
Instructions
- Add the oil and butter to a soup pot over medium-high heat. Once it's melted, add the onion and celery and sauté for 5 minutes (it's ok if the onions brown a bit). I like to cut up the mushrooms while it's cooking to save time.
- Stir in the flour and cook for about 30 seconds.
- Add in the garlic and mushrooms and cook for 5 minutes or so. Once the mushrooms start to release water, give it a good stir to scrape up any browned bits from the bottom of the pot.
- Add the chicken broth, Italian seasoning, and gnocchi to the pot. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat so it's gently simmering for 5 minutes.
- Stir in the cream, spinach, and parmesan cheese. Increase the heat to medium and cook for another 5 minutes or until the spinach is tender and wilted, the cheese melts into the broth, and the broth has thickened up a bit.
- Season with salt & pepper as needed. Serve immediately. If you wish, you can grate some extra parmesan cheese on top of the bowls.
Notes
- This recipe serves 4-6 people depending on appetite.
- Shelf-stable potato gnocchi from the dry pasta aisle works well for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 13g | 26% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 67mg | 22% |
| Sodium | 1179mg | 49% |
| Potassium | 548mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1788IU | 36% |
| Vitamin C | 5mg | 6% |
| Calcium | 231mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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